Get ready to bake the most tender, moist, and deeply chocolatey muffins that also happen to be packed with a healthy secret: zucchini! This recipe is a game-changer for anyone looking for a wholesome treat that doesn’t sacrifice flavor. Made in just one bowl for the easiest cleanup ever, these muffins are naturally sweetened with maple syrup and applesauce, making them a snack you can feel great about. They are the perfect solution for using up summer zucchini and an amazing way to get even the pickiest eaters to enjoy their veggies with a huge smile.
Table of Contents
Why This Will Be Your Go-To Muffin Recipe
These aren’t just any muffins; they are a truly superior snack. Here’s why you’ll be making them on repeat:
- One-Bowl Wonder: Forget a sink full of dishes. The entire batter comes together in a single bowl, making this recipe incredibly quick and easy.
- Secretly Healthy: With whole wheat flour for fiber, grated zucchini for moisture and nutrients, and natural sweeteners, these are a treat you can feel good about packing in a lunchbox or enjoying for breakfast.
- Incredibly Moist & Tender: The combination of zucchini, unsweetened applesauce, and oil guarantees a perfect, tender crumb that stays moist for days.
- Rich Chocolate Flavor: A double dose of chocolate from both unsweetened cocoa powder and chocolate chips ensures a decadent flavor that will satisfy any sweet tooth.
The Wholesome Ingredients You’ll Need
This recipe uses simple, wholesome ingredients to create a truly spectacular muffin.
The Ingredient Lineup:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 2 large eggs
- ¼ cup avocado oil or olive oil
- ⅓ cup pure maple syrup
- ⅔ cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 ¼ cups whole wheat flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ⅓ cup chocolate chips (plus a few extra for topping!)
Step-by-Step Instructions for Perfect Muffins
Making these muffins is delightfully simple. Just grab a large bowl and let’s get started!
Part 1: Prep Work (10 minutes)
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it well.
- The Zucchini Secret: Grate your zucchini using the small-to-medium side of a box grater. Place the grated zucchini in the center of a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much excess moisture as possible. This step is crucial for preventing gummy muffins! You should have about 1 cup of zucchini left after squeezing.
Part 2: Mixing the One-Bowl Batter
- Combine Wet Ingredients: In a single large bowl, add the squeezed zucchini, eggs, oil, maple syrup, unsweetened applesauce, and vanilla extract. Whisk everything together until it’s well combined.
- Add Dry Ingredients: Add the whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, and salt directly into the same bowl with the wet ingredients. Stir with a spatula until everything is just combined. Be careful not to overmix the batter, as this can lead to tough muffins. A few streaks of flour are perfectly fine.
- Fold in Chocolate: Gently fold in your ⅓ cup of chocolate chips.
Part 3: Baking to Perfection (18-20 minutes)
- Fill the Muffin Tin: Divide the batter evenly among the 12 muffin cups. They should be filled about ¾ of the way to the top.
- Add a Final Touch: Sprinkle a few extra chocolate chips on top of each muffin for that bakery-style look.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. The muffins are done when a toothpick inserted into the center of one comes out clean or with moist crumbs attached (but no wet batter).
- Cool and Enjoy: Let the muffins cool in the tin for 10 minutes before carefully transferring them to a wire rack to finish cooling completely.
Tips for Success and Fun Variations
- Don’t Skip the Squeeze: We can’t say it enough! Squeezing the water out of the zucchini is the most important step for achieving the perfect texture.
- Ingredient Swaps: Feel free to substitute the unsweetened applesauce with the same amount of mashed ripe banana for a different flavor profile. You can also use yellow summer squash in place of zucchini.
- Gluten-Free Version: To make these muffins gluten-free, simply replace the whole wheat flour with your favorite 1-to-1 cup-for-cup gluten-free baking flour blend.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze beautifully for a quick future snack!
Love Zucchini? Explore these Epic Dishes favorites:
- The Ultimate Zucchini Breadwich: A Revolutionary Low-Carb Sandwich
- Easy Zucchini Muffins – Ready in Just 25 Minutes
- The Ultimate Banana Zucchini Muffins: Moist, Healthy & Irresistibly Delicious
- The Ultimate Gluten Free Zucchini Bread Recipe: Moist, Flavorful & Foolproof
Healthy Chocolate Zucchini Muffins
These one-bowl healthy chocolate zucchini muffins are rich, moist, and secretly packed with veggies! Naturally sweetened with maple syrup and applesauce, they’re the perfect guilt-free chocolate treat.
Ingredients
Wet Ingredients
- 1 ½ cups grated zucchini about 1 medium zucchini, squeezed dry
- 2 large eggs
- ¼ cup avocado oil or olive oil
- ⅓ cup pure maple syrup
- ⅔ cup unsweetened applesauce
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 ¼ cups whole wheat flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Add-Ins
- ⅓ cup chocolate chips plus extra for topping
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- Grate the zucchini and squeeze out as much moisture as possible using a clean towel. You should have about 1 cup of squeezed zucchini.
- In a large bowl, whisk together the zucchini, eggs, oil, maple syrup, applesauce, and vanilla extract until well combined.
- Add the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt to the bowl. Stir gently until just combined; do not overmix.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle additional chocolate chips on top if desired.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean or with just moist crumbs.
- Cool the muffins in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Squeezing moisture out of the zucchini is key for perfect texture. Muffins can be stored at room temperature for 3 days, in the fridge for a week, or frozen for up to 2 months.